FredT
Guest
Lobster and fish have VERY simple brains and do not have the structure necessary to "appreciate" pain. The American lobster has a brain about the size and complexity of the average grasshopper. Most of that brain is apparently wired to interpret chemical signals in the water, not thought.
http://or.essortment.com/americanlobster_rwzh.htm
http://www.parl.ns.ca/projects/lobster/faq.htm
http://www.gis.net/~lobstermen/LobsterFacts.html
BTW the best method I've found for cooking lobster or any other crustaceans is to boil them in the seawater you took them out of. This matches osmotic pressures exactly to provide full plump tender meat that peels out of the shell easily. Boiling in fresh or "salted" water ensures a bad osmotic match so the meat will either absorb or loose water during the cooking process. If it absorbs water it's tender, but a pain to separate from the shell. If it looses water it's easier to peel from the shell, but it's tough. Overcooking also makes most seafood tough. Steaming of seafoood is effectively cooking them in a little fresh water, so some swellling can be expected, but not as much as if the bug was boiled in fresh water. As soon as the meat changes color from clear to white, the critter is done!
Contraty to the delusions of anthropomorphic fools milk does NOT come in cartons, and meat does NOT come wrapped in celophane. Milk comes from an udder, and meat comes wrapped in skin or shell. If you get complex protiens any other way you simply have a middleman involved to reduce the mess YOU have to deal with.
FT
http://or.essortment.com/americanlobster_rwzh.htm
http://www.parl.ns.ca/projects/lobster/faq.htm
http://www.gis.net/~lobstermen/LobsterFacts.html
BTW the best method I've found for cooking lobster or any other crustaceans is to boil them in the seawater you took them out of. This matches osmotic pressures exactly to provide full plump tender meat that peels out of the shell easily. Boiling in fresh or "salted" water ensures a bad osmotic match so the meat will either absorb or loose water during the cooking process. If it absorbs water it's tender, but a pain to separate from the shell. If it looses water it's easier to peel from the shell, but it's tough. Overcooking also makes most seafood tough. Steaming of seafoood is effectively cooking them in a little fresh water, so some swellling can be expected, but not as much as if the bug was boiled in fresh water. As soon as the meat changes color from clear to white, the critter is done!
Contraty to the delusions of anthropomorphic fools milk does NOT come in cartons, and meat does NOT come wrapped in celophane. Milk comes from an udder, and meat comes wrapped in skin or shell. If you get complex protiens any other way you simply have a middleman involved to reduce the mess YOU have to deal with.
FT
